Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments.

Acetaldehyde / analysis Color Fermentation Food Handling Oxidation-Reduction Oxygen / chemistry Sulfur Dioxide / analysis Wine / analysis Yeasts / metabolism
acetaldehyde micro-oxygenation red wine sulfur dioxide yeast

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
23 Dec 2020
Historique:
pubmed: 9 12 2020
medline: 7 4 2021
entrez: 8 12 2020
Statut: ppublish

Résumé

Micro-oxygenation (Mox) is a common technique used to stabilize color and reduce harsh astringency in red wines. Here, we investigate the role of residual sugars, phenolics, SO

Identifiants

DOI: 10.1021/acs.jafc.0c06118 PMID: 33289562
pubmed: 33289562
doi: 10.1021/acs.jafc.0c06118
doi:

Substances chimiques

Sulfur Dioxide 0UZA3422Q4
Acetaldehyde GO1N1ZPR3B
Oxygen S88TT14065

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

15216-15227

Auteurs

Junfu Ji (J)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 10083, China.

Charles W Henschen (CW)

Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States.

Thi H Nguyen (TH)

Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States.

Lingjun Ma (L)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 10083, China.

Andrew L Waterhouse (AL)

Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States.
ORCID: 0000-0002-5088-7442

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Aldéhydes › Acétaldéhyde › Yeasts Induce Acetaldehyde Production in Wine...
questionsmedicales.fr › Phénomènes physiques › Phénomènes optiques › Couleur › Yeasts Induce Acetaldehyde Production in Wine...
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Yeasts Induce Acetaldehyde Production in Wine...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Yeasts Induce Acetaldehyde Production in Wine...
questionsmedicales.fr › Métabolisme › Métabolisme énergétique › Oxydoréduction › Yeasts Induce Acetaldehyde Production in Wine...
questionsmedicales.fr › Produits chimiques inorganiques › Gaz › Oxygène › Yeasts Induce Acetaldehyde Production in Wine...
questionsmedicales.fr › Produits chimiques inorganiques › Oxydes de soufre › Dioxyde de soufre › Yeasts Induce Acetaldehyde Production in Wine...
questionsmedicales.fr › Aliments et boissons › Aliments fermentés › Boissons fermentées › Vin › Yeasts Induce Acetaldehyde Production in Wine...
questionsmedicales.fr › Eucaryotes › Champignons › Levures › Yeasts Induce Acetaldehyde Production in Wine...